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Cuvée Informations   
Dosage: 4,5 g/l
- 1st fermentation:
Foudre 40%
Inox 60%
- Malo: yes
- Monocru: Cuis
- Harvest:
60% 2018
40% Réserve perpetuelle
- Côte des Blancs - Cuis
- Extra Brut
- Chardonnay 60% - Pinot Noir 40%
Serving and food pairings
Served at 8°C in a slender flute to preserve its aperitif spirit, this Champagne can be paired with plain gougères, carrot or celery purée verrines, a tomato mozzarella salad with balsamic vinegar, scallops in carpaccio, crab and granny Smith toast, ceviche, fish carpaccio with lime... or fresh goat's cheese.
Aperitif Shellfish Sea shell Vegetables Goat cheese
Visual analysis 
The colour is clear with light blond highlights. The effervescence is very regular and creates a beautiful halo of bubbles. A presentation that is both classic and bewitching.
Olfactory analysis 
The first nose is pleasantly fresh, almost lively, with citrus notes. It is then enriched with notes of almonds and vegetal aromas, lightly adorned with roots. Aeration brings a note of iodine, but the expression remains very stable. The nose is elegant and fresh, very spring-like.
Taste analysis 
The attack is very delicate, lively and at the same time savoury. We then note a nice sugar-acid balance that enhances the wine's fluidity without weighing it down. The whole is airy and caresses the palate. Enveloping and appetising, the Cuvée has a texture as soft and warm as wool.
The final 
The finish is on the tip and offers us has a note of chalky minerality. It gently prolongs the aromatic perception with apple and almond flavors.

Grand Eclat
Premier Cru

Thierry Bourmault

A festive Champagne! With a perfect balance, airy yet savoury, it elegantly develops its fluid and seductive character.
An ideal aperitif to start a fine evening or for an after-work drink with friends or colleagues.
Cuvée Informations   
Dosage: 4,5 g/l
- 1st fermentation:
Foudre 40%
Inox 60%
- Malo: yes
- Monocru: Cuis
- Harvest:
60% 2018
40% Réserve perpetuelle
- Côte des Blancs - Cuis
- Extra Brut
- Chardonnay 60% - Pinot Noir 40%
Serving and food pairings
Served at 8°C in a slender flute to preserve its aperitif spirit, this Champagne can be paired with plain gougères, carrot or celery purée verrines, a tomato mozzarella salad with balsamic vinegar, scallops in carpaccio, crab and granny Smith toast, ceviche, fish carpaccio with lime... or fresh goat's cheese.
Aperitif Shellfish Sea shell Vegetables Goat cheese
Visual analysis 
The colour is clear with light blond highlights. The effervescence is very regular and creates a beautiful halo of bubbles. A presentation that is both classic and bewitching.
Olfactory analysis 
The first nose is pleasantly fresh, almost lively, with citrus notes. It is then enriched with notes of almonds and vegetal aromas, lightly adorned with roots. Aeration brings a note of iodine, but the expression remains very stable. The nose is elegant and fresh, very spring-like.
Taste analysis 
The attack is very delicate, lively and at the same time savoury. We then note a nice sugar-acid balance that enhances the wine's fluidity without weighing it down. The whole is airy and caresses the palate. Enveloping and appetising, the Cuvée has a texture as soft and warm as wool.
The final 
The finish is on the tip and offers us has a note of chalky minerality. It gently prolongs the aromatic perception with apple and almond flavors.
Thierry Bourmault
Discover the Vigneron Thierry Bourmault
Certified HVE Winemaker

I am a Champagne winegrower, blessed with what I believe to be the most exquisiteprofession on Earth, one I stumbled into as a child. My son William and daughterCaroline represent the sixth generation of our lineage, and it fills me with immensepride to witness them carry on our legacy.When I was 12, during the summer holidays, I used to go out with my father on hishigh-clearance tractor. I'd ride on the ploughs while he worked the soil, and I'd havethe joy of driving the tractor along the vineyard paths.Crafting new cuvées, nurturing the vines, witnessing the evolution and refinement ofthe wines, meticulously adjusting the dosage, orchestrating the blends, and warmlywelcoming customers - every aspect of this journey has captivated me endlessly.For me, the path of a winemaker was never a question; it was an innate calling. Mypassion for this craft will endure within me until my very last breath.

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